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Started By
Message
re: How do you season your homemade hamburger patty?
Posted on 6/9/20 at 8:54 pm to LeClerc
Posted on 6/9/20 at 8:54 pm to LeClerc
Friend,
I use nothing except Tony Chachere's on both sides. The best burger is 93/7 American corn fed beef. That grass fed stuff has a strange flavor and the fad of Kobe or Wagyu beef is surely on the way out. People are willing to pay extra for 60/40 beef because it has a label like Wagyu; it's quite silly really. I prefer nothing except the burger and the bun. All other seasonings, toppings, and accoutrements are nothing but distractions, hiding the flavor of good beef. I can understand the need if you are using 80/20 junk beef or Wagyu beef. But a good burger should use as little fat as possible and have no toppings.
Yours,
TulaneLSU
I use nothing except Tony Chachere's on both sides. The best burger is 93/7 American corn fed beef. That grass fed stuff has a strange flavor and the fad of Kobe or Wagyu beef is surely on the way out. People are willing to pay extra for 60/40 beef because it has a label like Wagyu; it's quite silly really. I prefer nothing except the burger and the bun. All other seasonings, toppings, and accoutrements are nothing but distractions, hiding the flavor of good beef. I can understand the need if you are using 80/20 junk beef or Wagyu beef. But a good burger should use as little fat as possible and have no toppings.
Yours,
TulaneLSU
2
Posted on 6/10/20 at 5:43 am to LeClerc
Usually just salt and pepper after patties are formed.
Sometimes, I like to add a ranch packet and mix it into the patties. Delicious, but don't do it very often because generally I just want to taste the meat itself. I only do this if I have grocery chain store-bought beef.
Sometimes, I like to add a ranch packet and mix it into the patties. Delicious, but don't do it very often because generally I just want to taste the meat itself. I only do this if I have grocery chain store-bought beef.
Posted on 6/10/20 at 6:32 am to LeClerc
I'm the expert with cheeseburgers. I know nothing about hamburgers.
Randy
Randy
Posted on 6/10/20 at 11:26 am to LeClerc
Hickory smoked sea salt, BP , and a little Lea/P
Posted on 6/10/20 at 12:13 pm to LeClerc
I like pressed patties w a salt and pepper crust on outside.
Posted on 6/10/20 at 12:19 pm to BigDropper
quote:
1 egg
This is something I never understood. I've heard multiple people say that if you do not mix an egg with the ground meat, the patties have trouble staying together.
I never add eggs and never have had an issue with the meat falling apart.
Posted on 6/10/20 at 12:44 pm to Datfish
quote:
I never add eggs and never have had an issue with the meat falling apart.
Same.
I just put egg in my meatloaf.
Posted on 6/10/20 at 2:19 pm to SmokedBrisket2018
quote:
I just put egg in my meatloaf.
I remember in college some guys in the apartment complex grilling burgers and inviting a group of us over. They needed to stretch the ground beef, so they added eggs and bread crumbs. I thought it was so odd. They swore by the process, though. I have never forgotten how dry and awful that burger was.
It was nowhere near a good meatloaf! 
Posted on 6/10/20 at 3:07 pm to Datfish
quote:
I never add eggs and never have had an issue with the meat falling apart.
I use egg in venison burgers because they will fall apart. There's enough fat in ground chuck it's unnecessary.
Posted on 6/10/20 at 3:25 pm to TulaneLSU
quote:
TulaneLSU
Posted on 6/10/20 at 3:33 pm to LeClerc
My hamburger rub:
1tbs salt
1tbs pepper
.25tsp mustard powder
.25tsp celery seed
.25tsp chili powder
My mix is by far salt and pepper, but the other three are fantastic compliments to red meat. It brings out a nice flavor without overpowering anything.
1tbs salt
1tbs pepper
.25tsp mustard powder
.25tsp celery seed
.25tsp chili powder
My mix is by far salt and pepper, but the other three are fantastic compliments to red meat. It brings out a nice flavor without overpowering anything.
Posted on 6/10/20 at 4:14 pm to TulaneLSU
quote:
I prefer nothing except the burger and the bun.
Serial killer shite.
Posted on 6/10/20 at 4:40 pm to LeClerc
Montreal steak seasoning.
Posted on 6/17/20 at 2:03 pm to LeClerc
5 oz quality ground beef, form into a ball, place between two pieces of cling wrap and flatten. Kosher salt and black pepper to each side before hitting the heat. Add some bacon grease (don't need much) to a black iron skillet, give it enough time to crust on each side, nothing more. Serve with cheese and buttered bun along with desired condiments. This is my favorite way - if I'm eating without a bun, I make a thicker burger, but still only S&P and grill instead of cast iron skillet. I sometimes will finish this type of burger with a dollop of compound butter of my choosing.
Posted on 6/17/20 at 3:18 pm to LeClerc
I'm too lazy to even make patties. I buy the Kirkland brand ones frozen salt pepper Worcestershire and throw them on the grill.
I like thin patties.
I like thin patties.
Posted on 6/17/20 at 3:28 pm to Lee Chatelain
quote:said no one ever.
Salt and pepper is all you need for any meat. Anything other than that and you're trying too hard.
Posted on 6/17/20 at 9:40 pm to CarRamrod
Montreal steak seasoning
Posted on 6/18/20 at 12:03 am to CarRamrod
quote:
quote:
Salt and pepper is all you need for any meat. Anything other than that and you're trying too hard.
said no one ever
You must have skipped the earlier posts.
Posted on 6/18/20 at 5:08 am to LeClerc
I add pureed white onion to the ground beef along with ~1 part ground sausage to 3 parts ground beef then mix all together before forming patties.
Posted on 6/18/20 at 10:33 am to LeClerc
Salt pepper worchestshire
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